Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 4 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, quartered
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Season the beef with salt and pepper, then sear on all sides until browned.
- Transfer the beef to the crockpot and add the garlic, carrots, potatoes, onion, beef broth, Worcestershire sauce, thyme, and rosemary.
- Cover and cook on low for 8 hours or until the meat is tender.
- Once done, shred the beef and serve with vegetables and broth.
Notes
- For extra flavor, let the meat marinate overnight with seasoning.
- Adjust vegetables according to your preference.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg